Tunisian stuffed eggplant
Ingredients
Instructions
- 250 g Cooked rice
- 2 Eggplants
- 3 Onions
- 80 g Raisins
- 1 tbsp. powdered sugar
- 1 pinch Saffron
- 1 Bunch of coriander
- 20 g Butter
- 1 tbsp. tablespoons olive oil
- Salt
- Pepper
- Peel and slice the onions. Fry them in olive oil over low heat. Add the raisins, sugar and saffron, stirring regularly.
- Rinse the aubergines, cut them in half lengthwise and hollow them out delicately. Reserve the flesh.
- Cut the flesh into small cubes and add them to the onions. Continue cooking for 15 minutes. Stir in the rice.
- Preheat the oven to th. 6 (180°C). Fill the aubergines with the stuffing and place them in a buttered baking dish. Drizzle with oil, salt, pepper. Add a little water to the bottom of the dish. Bake 20 mins.
- Serve hot sprinkled with cilantro leaves.
Tunisian stuffed eggplant
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